Bev's Recipe Collection

This is a family favorite!

Teriyaki Chicken

• 2 lbs chicken breasts, chopped
• 1 lb frozen crinkle cut carrots
• 1 lb frozen peas
• 2 cups teriyaki sauce (recipe below)
• 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

• 1/4 c + 2 Tbs soy sauce
• 1 1/2 cups water
• 1/2 tsp ground ginger
• heaping 1/4 tsp garlic powder
• 1/2 cup sucanat (or brown sugar)
• 3 Tbs honey
• 3 Tbs corn starch or arrowroot flour
• 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com